For anyone who knows even the slightest thing about me, one of the first things they will eventually find out is that I am a terrible cook. I don’t eat a lot of stuff either, since I hate red meat and pork and cold cuts of meat in general, so it just makes cooking for me a huge challenge. I leave most of that challenge to either take-out foods to partake or to my husband. He is actually an amazing cook, who doesn’t often enough give himself enough credit, probably because I am always in such an annoyingly strict “diet” that only revolves around the few dishes that I already like.
But if there is one thing I am crazy about, it is risotto. I don’t really know where the allure comes from, but I just love it to death. A well-made risotto can turn a shitty day of mine into the happiest day of my life in a matter of seconds.
As you can imagine, I don’t really cook my risottos myself. I’ve heard they are a fairly easy dish to master once you get the hang of it, but I don’t just wanna destroy the magic, I don’t know. Anyways, for this blog post I AM going to do something slightly different and actually post some amazing risotto recipes, so that you guys, my husband and my friends can feel inspired to cook for my me! Why not, eh?
The first recipe I got from Sheerluxe.com and it looks amazing!
- When a plate of food is based around an ingredient that leaks starch you have to balance it with light and vibrant ingredients and textures to avoid stodgy results.This version ,albeit a slight cheat with a blitzed-up jar of roasted peppers,sings the flavours of summer and, with the added bite and ooze from the rocket and goat’s cheese, you’ll have restaurant-quality risotto every time. Serves 4
- 1 small onion
- 2 cloves of garlic
- Knob of butter
- Risotto rice (250g)
- White wine (250ml)
- 1 litre of hot veg stock
- Jar of roasted red peppers
- Chunk of Parmesan, grated
- Splash of cream
- Handful of fresh rocket, washed
- Wedge of goat’s cheese
- Peel and chop the onion and garlic as finely as possible. Sweat them off gently in a saucepan with the butter for 5 minutes. Dump in the rice and stir to coat every grain in the buttery onions. Pour in the wine and bubble gently until absorbed. Ladle in the stock bit by bit, stirring continuously over the heat. Don’t add more stock until the last lot has absorbed.
- Continue for 10–12 minutes until the rice is plump and cooked. Drain the oil from the red peppers then blitz them in a food processor to form a purée. Stir the purée into the risotto with the Parmesan, cream and a generous pinch of salt and pepper.
- When you’re happy the rice is tender and you have a ‘relaxed’ texture (nothing too stiff and stodgy) then quickly pile on the rocket and divide into big bowls. Crumble over the goat’s cheese and serve.
- Riso Carnaroli (or other risotto rice) 5 oz (140g)
- preserved lemon, 1 small
- saffron, 3 stigmas
- shallot, finely chopped
- 1 dry white wine 1/2 glass
- slightly salted butter (such as Lurpak) 1 knob
- vegetable broth, as needed
- kosher salt and black pepper.
- Serves 2.
- Sauté the shallot in a little olive oil, when it’s tender add the rice and toast 1-2 minutes. Pour the wine, when evaporated add 1/2 preserved lemon, finely chopped (the lemon should be washed in fresh water before use, to remove excess of salt, you can only use the zest or the zest + pulp, I’ve used both to give a stronger flavor). Cook the rice with vegetable broth. Halfway through cooking add the remaining lemon, finely chopped. Stir the risotto, off the heat, with a knob of slightly salted butter (very very cold). Serve with a sprinkling of black pepper and julienne of lemon confit .
- *preserved lemons are a specialty of North Africa – Middle East and give a very distinctive flavor to dishes. They’re obtained by preserving lemons in salt. Great with meat and fish in the typical moroccan tajines and also excellent in salads and risotto.
This thrid one is a Lemony Summer Risotto from Chefindisguise.com
- 1 and 1/2 cups arborio rice
- 8 cups chicken stock (recipe here)
- 2 tablespoons vegetable oil
- 1 medium onion chopped
- 1 clove garlic finely chopped
- 1/2 cup frozen peas
- 1 carrot cut into thin slices
- 1 zucchini cut into thin slices
- 1 lemon
- 1/2 teaspoon sugar
- 2 tablespoons butter
- 1/2 cup parmesan cheese
- handful of mozzarella cheese
- Small handful basil
- 2 tablespoons chopped mint
- In a pot heat the oil and add the onions and garlic.
- Stir for a couple of minutes then add the carrots and zucchini, continue stirring (You want to get the onions to soften to the point of translucent but not beyond that because if you brown the onions this will affect the final taste.)
- tir on medium heat untill the rice absorbs almost all the liquid.
- Continue adding the stock one ladle at a time and stirring untill the rice on the edges begins to dry (the stirring helps bring out the starch and develop the creamy-ness)
- It took me 8 cups and around 25 minutes to get the rice to the level of done-ness (yes that’s a word) that I wanted. It may take you a little more or less, when you have added 7 cups it might be a good idea to taste it and see if it is where you want it to be.
- Peel the lemon and section the flesh of one half, chop it and sprinkle with sugar.Squeeze the other half. Add the sections and juice to the rice followed by the cheese, herbs, butter.
- Stir untill the butter melts and all the herbs are evenly distributed.
- Season with salt and pepper to taste.
And since my culinary skills don’t go that far, I’m gonna finish this post of with one of my favorites: the classic saffron risotto! This Recipe is from the very famous Epicurious.com!
- 28 ounces chicken stock
- 1 tablespoon vegetable oil
- 1/2 onion, finely chopped
- 1 cup arborio rice
- 1 cup white wine
- Large pinch of saffron
- 1 tablespoon butter
- 1/4 cup grated Parmigiano-Reggiano, plus shavings for garnish (optional)
- Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Sauté until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful. Cook until rice is al dente and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. Divide among 4 bowls. Garnish each with cheese shavings, if desired.
Hope you guys have enjoyed those few recipes! It is super easy to find lots more around, as I’m sure you all know!